Once again we delve into the fabulously varied world of Brazilian culture and cuisine, this time looking at a dish that is remarkably simple to make and one that should be an easy addition to any summertime menu for caterers who are looking to include a little bit of samba influence over the coming months.

Much like Brazil’s national cocktail the caiprihna, the components of the feijoada can be altered to taste and regional presence making it a wonderfully versatile dish. A black bean stew, very similar to a chili, it is easy to prepare and tastes exquisite when left to cook slowly.

As there is no fixed recipe as such, you can really let your imagination take over and utilise a whole manner of ingredients. Authentic feijoada’s can contain odds and ends such as tails, trotters and ears, or it can be rustled up with a combination of salted and smoked meats; basically whatever there is to hand, use it!

But remember, the black beans and the cooking processes are the constant; everything else is up to you.

This version is a pork-centric one, but it can be tinkered with so come up with your own combination that you feel works.

Ingredients

• 450g Black beans
• 450g Pork shoulder, chopped
• 675g Sausages (any variety be they plain, Cumberland or even chorizo), chopped
• 3 Bay leaves
• 2 Onions, sliced
• 1 Can of tomatoes
• 1 Head of garlic, peeled and diced
• Water
• Olive oil
• Salt

Recipe

• Boil the water and then pour over the beans, let them sit whilst you prepare the remainder of the stew
• Heat a couple of tablespoons of olive oil in a large pot over a medium heat and then brown the chopped pork shoulder.
• When browned, remove the meat and set aside.
• Brown the onions, and then add in the garlic and salt.
• Sauté for a few minutes before adding the pork shoulder and the chopped sausages.
• Add enough water to cover the meats and onions and then drop in the bay leaves
• Heat the water until it simmers and then cook for gently for sixty minutes
• Drain the black beans and then add them to the pot and simmer whilst covered for a further ninety minutes.
• Throw in the tomatoes (not literally!), stir and then simmer this once again for a further two to three hours.

Service with white rice.

 

photo: obvio171 (Flickr, used under Creative Commons)